Savoy Cabbage & Spinach Pasta With Walnuts

I usually cook with plenty of zucchini or mushrooms. In the same way I actually eat a huge bowl of salad a day by default. But having no variation pretty much sucks in the long run so once in a while I decide to add different, “fancier” ingredients to my daily diet. So – feeling adventurous – for this dish I included savoy cabbage, which I honestly have never used in any of my other recipes before. Since I love (and am) nuts anyway (haha) I also added walnuts to this creation and voilá – the savoy cabbage and spinach pasta with walnuts was invented!

Savoy Cabbage & Spinach Pasta With Walnuts

You need (for 2 servings)

220 g spaghetti

Savoy cabbage – a quarter

about 100 g of spinach – frozen or fresh

Handful of walnuts

Shot of white wine (sweet)

100 ml soy cream (also delicious with normal cream or cream cheese!)

1 onion

3 cloves of garlic

Herbal mix – frozen (of course you can also use fresh herbs! I love the frozen herbs as they are always at hand.)

salt

pepper

chili

Preparation (about 15 minutes)

First, cook spaghetti in plenty of salted water.

Then peel the onion and garlic and cut into small pieces.

Halve savoy cabbage first and then quarter it again. If the outer leaves are a bit …”aesthetically challenged”, remove them and wash savoy cabbage.

Now remove the stalk and cut the leaves into small pieces.

If you use frozen spinach, defrost it first. (I always do it in the microwave, otherwise take it out of the freezer at least 2 hours before.)

First, fry walnuts in a pan.

Once you have reached the desired degree of roast, take it out of the pan and set it aside.

Now add some olive oil to the pan and fry the onion and garlic over high heat.

Deglaze with white wine.

Now add the savoy cabbage and the spinach.

After about 2 minutes you add the finished pasta.

Mix everything and stir in the soy cream.

Refine with herbs and season with salt, pepper and chili if you like.

Finally, add the walnuts to the pan and mix with the pasta. Good Appetite!

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